2 tablespoon s

minced chives

1 tablespoon

minced parsley

1

egg, lightly beaten

2 cup s

milk

Salt and freshly ground white pepper

Freshly ground nutmeg, to taste

In a sauté pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.

Cut the bread into 1/2-inch cubes. Place on a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the marjoram, chives and parsley. Toss to evenly distribute the herbs with the bread.

In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg to taste.

Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.

In a large pot, bring water to a boil. Add salt. Add wrapped dumplings and simmer for about 20 minutes. Remove from the water and unwrap. Slice into 1-inch disks.

Serve with Chicken Paprika (See separate recipe) or Goulash.

RATING:

fivestar:

Average: 2.8(4 votes)

About this Recipe

A traditional Austrian side dish, best served with Chicken Paprika or Goulash.